Spiral cut or pocket cut tenderloin to produce a flat sheet. Cover with plastic wrap, pound to an even thickness, maybe 1/4".Combine all stuffing ingredients (apples to salt and pepper), mix. Season pork, then spread filling in a thin even layer over the pork, then roll it up to form a tight cylinder. Truss the tenderloin with string to hold its shape. Sear in a hot skillet (not nonstick) on all sides. Remove pork to a roasting pan, cook at 350 to an internal temperature of 145.Meanwhile, sweat shallots in the pan you seared the pork in. Deglaze with brandy, add brown sauce, simmer 10 minutes.

Boil noodles, set aside.Dice onion, saute in 1/3 stick of butter until they get a little color, set aside.Remove stem, chop cabbage into bite-sized pieces (about 3/4 inch). Saute in 2/3 stick of butter until tender and have a little color. Add to noodles.Blend cottage cheese, sour cream, egg. Add sauted onions and mix well. Season with salt and pepper to taste.Add cheese mixture to noodles and cabbage, mix well. Pour into a glass 9x13 baking dish lightly coated with non-stick spray. Bake covered at 350 for 30 minutes or until heated through. Uncover and bake an additional 10-15 minutes to crisp edges and top layer. Serve hot.

Note: do not saute onions and cabbage together; onions will burn before cabbage is done. This also helps to better distribute the butter throughout the dish.

Cover prunes, dried mushrooms in boiled water. Let stand for 30 minutes, then drain.Cut all meats in 1-inch cubes, put in ziploc bag, add flour, close bag and shake.Saute onions in oil until soft, remove.Brown meat on medium until just browned, not fully cooked, remove and set aside. Add wine, simmer for 2 minutes, stirring.Return meat to pan with onion, sauerkraut, tomatoes, cloves, cinnamon, bay leaves, dill, mushrooms, prunes. Pour in stock, season with salt and pepper.Bring to a boil, lower heat, cover, simmer 1 1/2-2 hrs. Uncover for the last 20 minutes to let liquid evaporate.In the meantime, peel and cut potatoes into 1-inch cubes. Boil in water until tender, drain and toss with parsley. Add potatoes to bowl, top with stew, sprinkle with parsley.

Mix flour with salt in a deep bowl. Add egg, oil, water to make a medium soft dough. Knead on a floured board until smooth (not too much, though, or it'll toughen).Divide dough into 2 parts, cover, let stand for at least 10 minutes.Roll dough thin on a floured board. Cut rounds with a biscuit cutter or the open end of a glass. Put a spoonful of filling in it, form a half circle, press edges together with fingers, make sure it seals well.Place pierogi on a floured board, cover with a tea towel to prevent from drying out. Drop a few (not too many) into a pot of boiling salted water. Boil 3-4 minutes. They'll be ready when they're puffed. Remove with a perforated spoon or skimmer, drain thoroughly.Place in a deep dish, sprinkle with melted butter, keep them hot. Don't pile/crowd them.

Melt the butter over medium heat, add onion and mushrooms, stir and cook until onion is soft and translucent (do not brown).Meanwhile, in a different pan, bring stock to a simmer, and maintain at a simmer.Once the onion is soft, add rice, cook on medium, stirring constantly, for about 3 minutes. Adjust heat as necessary. Do not brown the rice.Ladle in the stock, 1/2-3/4 c. at a time. Stir constantly. Make sure to scrape the bottom of the pan so nothing sticks. There should be little bubbles from time to time; if there are more than that, reduce heat to medium-low.When most of the liquid is absorbed, add a little more, keep stirring, as before. It'll take about 20 minutes to add everything. Taste it to see if it's done. If you need more stock, heat some more up, or use water.Add salt and pepper, stir, add cheese and stir, serve immediately in warm bowls with extra Parmesan on hand.

Peel and slice eggplant, lightly salt each slice.Mix egg and milk.Bread each slice: flour, then egg, then breadcrumbs, place on a parchment-lined sheet.Heat oil in skillet, pan fry eggplant until golden brown on each side. (a few minutes on each side, a lot of oil)Top with marinara and mozzarella, bake at 350 until cheese is melted, garnish with parmesan and parsley.

Dan's Recipes

Despite the plethora of recipe software out there, the one that does what I want (tagging, text searching, and indefinite web hosting) is actually Blogger. So here I am. This is not a food blog so much as my recipe archive, which you're free to peruse if you like.